Lamb Tagine with Prunes and Apricots: A Moroccan-Inspired Delight

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Lamb Tagine with Prunes and Apricots is a flavorful and aromatic dish that hails from Moroccan cuisine, known for its rich spices and tender meat. This recipe combines succulent lamb, sweet dried fruits, and a blend of spices, creating a dish that is both savory and subtly sweet. Perfect for a special dinner or when you want to impress guests, Lamb Tagine with Prunes and Apricots offers a taste of North African culinary traditions. Let’s explore how to prepare this delightful tagine at home, along with tips to ensure it turns out tender, aromatic, and bursting with flavor.


For the Lamb Tagine:

  • 2 pounds lamb shoulder, cut into chunks
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • Pinch of saffron threads (optional)
  • 1 cup chicken or lamb broth
  • 1/2 cup canned chickpeas, drained and rinsed (optional)
  • 1/2 cup prunes, pitted
  • 1/2 cup dried apricots
  • 1 tablespoon honey (optional)
  • Fresh cilantro or parsley, chopped (for garnish)

For Serving:

  • Cooked couscous or rice


1. Prepare the Lamb:

  • Step 1: Season and Brown
    • Season the lamb chunks with salt and black pepper. Heat olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. Add the lamb in batches and brown on all sides, about 4-5 minutes per batch. Remove the lamb from the pot and set aside.
  • Step 2: Saute Aromatics
    • In the same pot, add chopped onion and sauté for 5-6 minutes until softened and translucent. Add minced garlic and sauté for another minute until fragrant.

2. Cook the Tagine:

  • Step 3: Add Spices
    • Stir in ground cumin, coriander, cinnamon, ginger, turmeric, and saffron threads (if using). Cook for 1-2 minutes until the spices are fragrant.
  • Step 4: Deglaze and Simmer
    • Return the browned lamb to the pot. Pour in chicken or lamb broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the lamb is tender and falls apart easily.

3. Add Fruits and Sweeteners:

  • Step 5: Incorporate Dried Fruits
    • About 30 minutes before the lamb is done cooking, add prunes, dried apricots, and drained chickpeas (if using) to the pot. Stir gently to combine. If desired, add honey for a touch of sweetness.

4. Serve:

  • Step 6: Garnish and Serve
    • Remove the tagine from heat. Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped fresh cilantro or parsley over the tagine for garnish.
  • Step 7: Serve with Couscous or Rice
    • Serve Lamb Tagine with Prunes and Apricots hot, accompanied by cooked couscous or rice to soak up the flavorful sauce.

Tips for Success:

  • Cutting Lamb: Use lamb shoulder for its rich flavor and ability to become tender with slow cooking. Trim excess fat but leave some for flavor.
  • Spice Blend: Adjust the spices to your taste preferences. The combination of cumin, coriander, cinnamon, ginger, and turmeric gives the tagine its distinctive Moroccan flavor profile.
  • Dried Fruits: Ensure the prunes and apricots are tender by soaking them in warm water for 10-15 minutes before adding to the tagine.

Serving Suggestions:

  • Side Dishes: Accompany Lamb Tagine with Prunes and Apricots with traditional Moroccan sides like flatbread, couscous, or a simple salad with citrus dressing.
  • Beverage Pairing: Pair this dish with a Moroccan mint tea or a robust red wine such as Syrah or Merlot to complement the richness of the lamb and the sweetness of the dried fruits.


Lamb Tagine with Prunes and Apricots is a dish that brings the exotic flavors of Moroccan cuisine to your table. With tender, slow-cooked lamb and the sweetness of prunes and apricots, this tagine offers a delightful balance of savory and sweet flavors. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this recipe promises to impress with its rich aromas and tender meat. Embrace the vibrant flavors of North Africa with Lamb Tagine with Prunes and Apricots, and savor the warmth and complexity of this classic dish.

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Written by Robert Zelesky

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